Tomato Cream Tortellini

1. For Tomato sauce: Heat oil and saute onion and garlic until soft.

2. Add remaining ingredients, stir and bring to a boil.

3. Simmer about 30 minutes.

4. For Cream sauce: Mix all ingredients in saucepan.

5. Bring to a slow simmer once cheese is melted.

6. Mix well.

7. Add to tomato sauce and stir into cooked tortellini.

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Nutrient	Quantity
Total fats	151.3798 g
Protein	179.5675 g
Carbohydrates	588.7521 g
Energy	4391.9928 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8375 g
Water	1370.7533 g
Aspartic acid	3.18 g
Calcium, Ca	2105.1245 mg
Lutein + zeaxanthin	634.83 g
Fiber, total dietary	33.6452 g
Fatty acids, total saturated 22:0	0.0079 g
Carotene, beta	2790.3548 g
Niacin	34.9109 mg
Hydroxyproline	0.1429 g
Vitamin A, RAE	1256.2708 g
Arginine	1.7659 g
Riboflavin	3.6568 mg
Fatty acids, total polyunsaturated 15:0	0.0119 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0093 g
Fatty acids, total saturated 20:1	0.0734 g
Glutamic acid	9.2651 g
Sodium, Na	5260.3679 mg
Fatty acids, total saturated 16:1 undifferentiated	3.2256 g
Total lipid (fat)	151.3798 g
Manganese, Mn	1.6926 mg
Fructose	3.1133 g
Proline	2.1047 g
Fatty acids, total saturated 16:0	35.4037 g
Fatty acids, total saturated 8:0	1.1571 g
Sucrose	16.0778 g
Choline, total	216.4994 mg
Sugars, total	73.59 g
Serine	1.3362 g
Fatty acids, total saturated 10:0	2.604 g
Fatty acids, total saturated 18:0	13.8949 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	1.7255 mg
Selenium, Se	292.7884 g
Ash	28.6919 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	41.555 g
Pantothenic acid	4.304 mg
Phenylalanine	1.3463 g
Copper, Cu	1.8422 mg
Betaine	0.3923 mg
Thiamin	3.8032 mg
Retinol	1004.4908 g
Methionine	0.5752 g
Iron, Fe	25.653 mg
Carbohydrate, by difference	588.7521 g
Phosphorus, P	2862.0765 mg
Folate, total	917.0304 g
Tocopherol, gamma	0.3885 mg
Fatty acids, total saturated 4:0	4.5887 g
Lycopene	20622.924 g
Alanine	1.4661 g
Cholesterol	630.1107 mg
Valine	1.4738 g
Fatty acids, total saturated 18:2 undifferentiated	8.7598 g
Glycine	1.3971 g
Carotene, alpha	424.4085 g
Glucose (dextrose)	4.7568 g
Fatty acids, total saturated 14:0	12.3065 g
Zinc, Zn	16.3581 mg
Isoleucine	1.3064 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	2.6829 g
Fatty acids, total polyunsaturated	10.6546 g
Fatty acids, total saturated 14:1	0.0198 g
Fatty acids, total polyunsaturated 17:1	0.0159 g
Leucine	2.2893 g
Tocotrienol, alpha	0.096 mg
Vitamin A, IU	8365.3799 IU
Folate, DFE	1374.5933 g
Tryptophan	0.3396 g
Vitamin C, total ascorbic acid	166.2921 mg
Phytosterols	59.821 mg
Folic acid	653.7422 g
Galactose	0.0058 g
Fatty acids, total polyunsaturated 18:1 c	0.0107 g
Fatty acids, total saturated 20:0	0.0119 g
Fatty acids, total saturated 6:0	1.71 g
Tyrosine	0.8845 g
Vitamin B-12	3.4459 g
Vitamin K (phylloquinone)	160.323 g
Fatty acids, total saturated	77.7704 g
Histidine	0.8621 g
Fatty acids, total monounsaturated	46.7769 g
Threonine	1.2033 g
Folate, food	263.2882 g
Fatty acids, total polyunsaturated 17:0	0.0318 g
Vitamin D (D2 + D3)	0.72 g
Cryptoxanthin, beta	9.7864 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	8.6727 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0091 g
Fatty acids, total trans	0.0992 g
Magnesium, Mg	373.8263 mg
Lysine	1.9019 g
Potassium, K	3561.8545 mg
Cystine	0.4437 g
Fluoride, F	6.24 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	0	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Oil	2 tablespoons	224.256	0	25.4669
Whipping cream	1 cup	350.4	3.552	37.092
Onion	1.5 cups	96	22.416	0.24
Parmesan cheese	0.66 cup	197.3333	21.3333	2.6667
Tomato	19 ounces	123.8873	27.4707	1.0773
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	1.5 1/2	3.975	1.0338	0.0642
Tomato Sauce	14 ounces	448.497	71.4023	7.7792
Basil	1.5 1/2	0.3047	0.0351	0.0085
margarine	1 tablespoon	101.379	0.1269	11.3505
cheese tortellini	2 lb	2785.0605	426.3773	65.5895